Borani Banjan

Ingredients

Italian eggplants

2/3 whole

salt

1/2 tsp

neutral oilfor frying

0.17 cup

garlicsliced

2 cloves

beefsteak tomatosliced

1/3 large

hot green pepperroughly chopped

1/3 large

tomato paste

1 tbsp

black pepper

0.17 tsp

coriander

1/3 tsp

waterboiling

1/3 cup

whole yogurt

Veganfull-fat coconut milkwhisk smooth before folding in

1/3 cup1/3 cup

garliccrushed

1 cloves

Method

1. 01Peel eggplants in alternating stripes like a zebra pattern. Slice into 1/4 inch thick slices.
2. 02Sprinkle eggplant slices with salt and let sit 20 minutes to draw out moisture.
3. 03Squeeze out the water from eggplant slices.
4. 04Heat oil in a deep skillet and fry eggplant until soft and golden on both sides, adding more oil as needed.
5. 05Slice tomato into 1/4 inch slices, thinly slice garlic, and roughly chop hot pepper.
6. 06Whisk together tomato paste, salt, black pepper, coriander, and boiling water. Set aside.
7. 07Whisk yogurt, crushed garlic, and salt. Set aside.
8. 08In the same skillet, layer tomato slices, sliced garlic, hot pepper, and fried eggplant, alternating until all vegetables are used.
9. 09Pour tomato sauce evenly over layers. Cover and simmer on medium heat 15 minutes until oil separates.15 min
10. 10Spoon yogurt sauce onto a large platter. Use a flat spatula to transfer layered vegetables over yogurt. Dollop more yogurt on top and spoon leftover oil from skillet over all.
11. 11Serve with bread.

Fits

• Vegetarian